18 Salvadoran Dishes, Drinks, And Desserts You Need To Try

I'm craving alllll of this.

Ryan Pattie

Nestled between Guatemala and Honduras, El Salvador is the smallest country in Central America. But you wouldn't know it by looking at all of its incredible food. 🇸🇻

From favorites like classic pupusas topped with tangy curtido, to drinks and desserts like horchata de morro and creamy leche poleada, here are some of the best Salvadoran recipes and dishes you can make at home.

1. Pupusas

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Pupusas are griddled flatbreads made with masa harina (corn flour) and stuffed with a variety of ingredients. This version uses chicharrón, refried beans, and plenty of cheese.

Recipe: Pupusas

2. Curtido

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Curtido is a cabbage relish – a sort of super refreshing, tart coleslaw – that's usually served as a condiment with pupusas. This one adds non-traditional serrano peppers for a bit of heat and tastes great right after you make it — but it gets even more flavorful if you let it sit in the fridge for a few days.

Recipe: Curtido

3. Salvadoran Quesadillas

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Salvadoran quesadillas have one thing in common with their Mexican counterpart: cheese. But instead of tortillas, these are rich, buttery, and super cheesy cakes. They're usually served for breakfast and pair amazingly well with a hot cup of coffee.

Get the recipe: Salvadoran Quesadillas

4. Elotes Locos

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This staple of Salvadoran street food takes classic elotes one step further — with garnishes like Worcestershire sauce, mustard, mayo, ketchup, and queso blanco slathered on.

Recipe: Elotes Locos

5. Gallo en Chicha

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This traditional dish is a staple of Salvadoran home cooking. Think of it as the delicious Salvadoran version of French coq au vin or Moroccan chicken tagine. It's marinated and cooked in "chicha" – a fermented drink made with corn and pineapple. If you can't find it at your local store, some recipes use beer instead while others recommend apple cider vinegar mixed with a bit of dark brown sugar.

Recipe: Gallo en Chicha

6. Salvadoran Budin

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This sweet bread pudding is usually made with leftover bread so nothing goes to waste. This version offers a little bit of a twist by adding bananas to the traditional recipe for extra deliciousness.

Recipe: Salvadorian Budin

7. Tamales Pisques

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Tamales are an ancestral food native to Central America — their origins trace all the way to 7,000 BC. These Salvadoran tamales pisques are made with a corn-based dough filled with refried beans, then wrapped and steamed in banana leaf.

Recipe: Tamales Pisques

8. Leche Poleada

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Leche poleada is basically a vanilla custard which you can enjoy warm or cold for dessert or as a snack. It's served topped with cinnamon for an extra comforting treat.

Recipe: Leche Poleada

9. Riguas

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These are traditional flat corn cakes made with corn on the cob, sugar, and flour, and later cooked in banana leaf on a griddle. It's extra delicious when served with some Salvadoran cream and cheese.

Recipe: Riguas

10. Torrejas Salvadoreñas

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This specialty (traditionally eaten during Easter week) is essentially the Salvadoran version of French toast. It's super easy to make — with lots of cinnamon for extra flavor.

Recipe: Torrejas Salvadoreñas

11. Yuca con Chicharrón

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Yuca (cassava) is prepared either fried or boiled here. It's served with deep fried pork skin, AKA chicharonnes, AKA crunchy bites of perfection.

Recipe: Yuca con Chicharrón

12. Horchata de Morro

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This cousin of the Mexican horchata is made with morro seeds, which are native to Central America and give a sweet flavor to the drink. The recipe is pretty straightforward: toast the seeds with some spices, grind them finely, then mix with water. The real challenge is finding morro seeds, or even an horchata de morro drink mix (which makes the whole process even easier) at your local store. If you have no luck there, you can always buy them online for less than $10.

Recipe: Horchata de Morro

13. Marquesote

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A family staple in El Salvador, marquesote is a classic cake – close in taste and texture to a genoise or a savoy cake – that only needs three ingredients: flour, eggs, and sugar.

Recipe: Marquesote

14. Casamiento

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Casamiento is the Salvadoran take on rice and beans — and is most commonly made with green peppers, though this version uses red.

Recipe: Casamiento

15. Nuegados de Yuca

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Nuegados are little donuts often served during Easter week in El Salvador. They can be made with corn flour, banana, and eggs — but this version uses cassava and grated cheese. The process is really easy: Mix all the ingredients, shape the dough into small disks, and deep fry those. Serve with some spiced honey and you're in for a treat!

Recipe: Nuegados de Yuca

16. Atol de Elote

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You'll only need four ingredients to make this traditional sweet corn drink: milk, corn, cinnamon, and sugar. Serve it warm and topped with a few extra kernels for more texture.

Recipe: Atol de Elote

17. Sopa de Pata

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This beloved soup's main ingredients are cow feet and beef tripe. This might not appeal to everyone, but those who know... know. 😋Filled with veggies like carrots, corn, or cabbage, this soup is one of the most comforting and flavorful Salvadoran specialties.

Recipe: Sopa de Pata

18. Chocobananos

Instagram: @david_desserts

Bananas dipped in chocolate. Need I say more??

Recipe: Chocobananos

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